Butternut Squash and Ricotta Empanada Recipe
Recipe type: Main Dish
Cuisine: American Southwest, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10
  • Dough
  • 3 cups all-purpose flour
  • ½ teaspoon kosher salt, rounded
  • 1 teaspoon sugar
  • ½ cup plus 1 tablespoons unsalted butter, cold
  • ½ cup lard or vegetable shortening, cold
  • ¾ cups ice water
  • Filling
  • 2½ cups butternut or red kuri squash, small dice
  • 3 tablespoons olive oil
  • 1 talblespoon Mexican oregano or rosemary, minced
  • ½ teaspoon crushed red chile flakes
  • 2 eggs, divided
  • 1½ cups ricotta cheese
  • ¼ cup cotija or parmesan cheese, grated
  • 1 tablespoon parsley, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon milk
  1. In a large bowl, combine the flour, salt and sugar.
  2. Cut the cold butter and lard or shortening into ½ inch cubes. Sprinkle the cubes over the flour and work into the flour mixture with a pastry cutter or your fingers until the flour and butter forms balls the size of large peas. You should still be able to see bits of butter and lard.
  3. Slowly drizzle in the ice water and mix until the dough just comes together in a ball.
  4. Pat the dough into the shape of a disk. Wrap in plastic and refrigerate at least one hour.
  5. Preheat oven to 400 degrees.
  6. Carefully cut the squash into sections and scoop out the seeds. Microwave the squash for 2 to 3 minutes or until just soft enough to easily peel and dice into ½ inch cubes.
  7. In a large bowl, toss the diced squash and the olive oil until the squash is well coated. Season with kosher salt and black pepper, sprinkle with the Mexican oregano or rosemary and chile flakes.
  8. Roast the squash on a sheet pan at for 15 to 17 minutes or until fork tender.
  9. Remove from the oven and chill.
  10. In a small bowl, lightly beat the egg add the ricotta cheese, cotija cheese or parmesan cheese, parsley, salt and pepper. Cover with plastic and chill.
  11. Roll the dough into a large ⅛ inch thick circle. Cut into 3 inch circles with a cookie or biscuit cutter.
  12. Place 1 spoonful of chilled squash and 1 spoonful of ricotta mixture onto the center of each circle. Fold one half of the circle over the filling and form a half moon shape. Seal the edges together by folding over the edge of the empanada and pinching together with your fingers or seal the edges together with the tines of a fork.
  13. In a small bowl, lightly beat the remaining egg. Add the milk and brush mixture over the empanada. Cut 3 small holes in the top of the empanada.
  14. Bake at 400 degrees for 15 to 17 minutes or deep fry at 375.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/butternut-squash-ricotta-cheese-empanada-recipe/